Food Intelligence

This is not just one of the best science books I have read, but one of the best books full stop. It’s funny, scholarly, and extremely important. Full of piercing observations, it ruthlessly cuts a path through the wilderness of nutritional nonsense that we have been lost in for so long. It is the first and last book anyone really needs to read on this subject. A spectacular piece of writing that manages to be both fascinating and entertaining in equal measure. * Chris van Tulleken, author of the Sunday Times bestseller ULTRA-PROCESSED PEOPLE *A must-read breath of sanity written with great expertise that can improve the health of all of us. * David Kessler, MD, Former FDA Commissioner and author of the New York Times bestseller DIET, DRUGS, AND DOPAMINE *If you are going to read one book about nutrition and health, then make it this one. Food Intelligence is so insightful, so beautifully researched, so fascinating in the telling, that you will finish it - as I did - feeling smarter about what you eat and about yourself as well. * Deborah Blum, Pulitzer-Prize winning author of THE POISON SQUAD *If there were ever two people to turn to understand the complexities of our diet, metabolism, and nutrition - and their role in promoting our health - it would be the noted science journalist Julia Belluz and leading nutritional scientist Kevin Hall. Their landmark book Food Intelligence will make us all smarter about what we eat. * Eric Topol, MD, author of New York Times bestseller SUPER AGERS *If you want to understand how nutrition became so contentious and why we are still arguing about whether it’s better to eat more or less fat, carbohydrates, protein, or vitamins, you must read Food Intelligence. Well-written, historically accurate, and scientifically rigorous, this book brings you up to the moment on contemporary dietary issues. * Marion Nestle, NYU professor and author of WHAT TO EAT NOW *

Kevin Hall, PhD (Author)

Kevin Hall, PhD, is an internationally recognised expert in human nutrition, metabolism, obesity, and neuroscience. Despite being a physicist by training, Dr. Hall has led groundbreaking clinical research investigating how our food environment shapes our diet and how our diet affects the physiology of our bodies and our brains. Dr. Hall has twice received the Director’s Award from the US National Institutes of Health and has also received the E.V. McCullum Award from the American Society for Nutrition, the Lilly Scientific Achievement Award from The Obesity Society, and the Guyton Award for Excellence in Integrative Physiology from the American Physiological Society.

Julia Belluz (Author)

Julia Belluz is a journalist and a contributing opinion writer for the New York Times. She has reported extensively on medicine, nutrition, and global public health from Canada, the US, and Europe. Previously, Belluz was Vox’s senior health correspondent in Washington, DC, and a Knight Science Journalism Fellow at the Massachusetts Institute of Technology in Cambridge. A Canadian, she holds an MSc from the London School of Economics and Political Science and lives with her family in Paris, France.